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Pastrmalija
Pastrmalija () () colloquially Pastrmajlija () is a Macedonian bread pie made from dough, cheese, eggs and meat. Pastrmalija is usually oval-shaped with sliced meat cubes on top of it, and in some regions people put cheese, and in some regions people add eggs 5 minutes before it finishes baking. Its name is from the word ''pastrma'', meaning salted and dried mutton or lamb (cf. "pastırma"). It is officially called pastrmalija; another popular name is "pastrmajlija". The city of Štip organizes an annual Pastrmalija festival called ''Pastrmalijada''. See also * Etli ekmek * Khachapuri * Cantiq Yantiq or yantyk (, , ) is a Crimean Tatar turnover. Unlike a cheburek, a yantiq is grilled without oil, not deep-fried. See also * Chebureki References {{Reflist Crimean cuisine Turkish cuisine Intangible Cultural Heritage of Ukrain ... References Macedonian cuisine Savoury pies Turkish cuisine Tatar cuisine Sveti Nikole Municipality Štip Municipality Veles Muni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Macedonian Cuisine
Macedonian cuisine ( is the traditional cuisine of North Macedonia. It is influenced by Ottoman and Balkan cuisines. The relatively warm climate of the country provides excellent growth conditions for a variety of vegetables, herbs and fruits. Macedonian cuisine is also noted for the diversity and quality of its dairy products, wines, and local alcoholic beverages, such as rakija. Tavče gravče and mastika are considered the national dish and drink of North Macedonia. Foods * Tavče gravče * Turli tava * Ǵomleze, culinary speciality in the Ohrid and Struga region, different from the Turkish gozleme * Ajvar, roasted red pepper spread; can be mild or hot * Kebapchinja * Šopska salad * Polneti piperki, stuffed bell peppers; usually filled with rice or rice with meat * Embroidered peppers, threaded peppers served fresh, dry or as a spice * Ohrid trout, an endemic species of trout in Lake Ohrid * Pita (pastry) * Burek * Malidžano, an eggplant spread * Musaka * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khachapuri
Khachapuri ( ka, ხაჭაპური, tr from 'curd' + 'bread') is a traditional Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise, molded into various shapes, and then filled in the center with a mixture of cheese (fresh or aged, most commonly, specialized khachapuri cheese), and sometimes eggs or other ingredients. It is popular in Georgia, both in restaurants and as street food. As a Georgian staple food, the price of making khachapuri is used as a measure of inflation in different Georgian cities by the "khachapuri index", developed by the International School of Economics at Tbilisi State University. It is Georgia's national dish, included in the list of the intangible cultural heritage of Georgia. On the behalf and initiative of the Gastronomic Association of Georgia, the 27th of February was announced as National Khachapuri Day, to celebrate Georgia's signature pastry as well as to promote its recognition internationally. The kha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sveti Nikole Municipality
Sveti Nikole ( ) is a municipality in eastern Macedonia. '' Sveti Nikole'' is also the name of the town where the municipal seat is found. Sveti Nikole Municipality is part of the Vardar Statistical Region. Geography The municipality borders Kumanovo Municipality and Kratovo Municipality to the north, Probištip Municipality to the east, Štip Municipality and Lozovo Municipality to the south, Veles Municipality and Petrovec Municipality to the west. Demographics Sveti Nikole Municipality has 18,497 residents, according to the 2002 Macedonian census. According to the 2021 North Macedonia census, this municipality has 15,320 inhabitants. Ethnic groups in the municipality: Inhabited places References External links * {{Coord, 41.91, N, 21.94, E, source:itwiki_region:MK, display=title Vardar Statistical Region Municipalities of North Macedonia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tatar Cuisine
Tatar cuisine is primarily the cuisine of the Volga Tatars, who live in Tatarstan, Russia, and surrounding areas. History The cuisine of the Volga Tatars takes its origin from the cuisine of the Volga Bulgars, who once were nomads, but nearly 1500 years ago turned to agriculture and assimilated into local agricultural societies. Tatar cuisine was influenced by the surrounding peoples – Russians, Mari people, Mari, Udmurts, and also peoples of Central Asia, especially Uzbeks. Dishes such as ''pilaw'' (pilaf), halvah (''xälwä''), and Sharbat (drink), sherbet (') entered long ago into the Tatar culture. Tatars became familiar with many elements of Russian cuisine early in their history. However, culinary influences and greater variety of products have not changed the basic ethnic features of Tatar cuisine but have instead made it more diverse. Geography and nature were also instrumental in the shaping of the Tatar cuisine. The location of the Tatars at the border of two geograp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Cuisine
Turkish cuisine () is largely the heritage of Ottoman cuisine, Ottoman cuisine (Osmanlı mutfağı), European influences, Seljuk Empire, Seljuk cuisine and the Turkish diaspora. Turkish cuisine with traditional Turkic peoples, Turkic elements such as yogurt, ayran, kaymak, gains influences from Mediterranean cuisine, Mediterranean, Balkan cuisine, Balkan, Middle Eastern cuisine, Middle Eastern, Central Asian cuisine, Central Asian and Eastern European cuisine, Eastern European cuisines. Turkish cuisine shows variation across Turkey. The cooking of Istanbul, Bursa, İzmir, and the rest of the Anatolia region inherits many elements of Ottoman court cuisine, including moderate use of spices, a preference for rice over bulgur, koftes, and a wider availability of vegetable stews (''türlü''), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the European anchovy, Black Sea anchovy (''hamsi'') and includes maize dishes. The cuisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Savoury Pies
Savory or Savoury may refer to: Common usage * Herbs of the genus ''Satureja'', particularly: ** Summer savory (''Satureja hortensis''), an annual herb, used to flavor food ** Winter savory (''Satureja montana''), a perennial herb, also used to flavor food, but less common than summer savory ** Savory of Crete (''Satureja thymbra''), an evergreen herb native to Eurasia, rarely used in seasoning food Food * In Western cuisine, food that is considered suitable for a main course or other non-dessert course is called savory as opposed to sweet * Savoury (dish), a small savoury dish, traditionally served towards the end of a formal meal in some European cuisine * Savory (ice cream), a brand of ice cream from Nestlé * Savoury pattie, a battered and deep fried disc of mashed potato, seasoned with sage * Savoury pie, pies with savoury ingredients, as opposed to sweet pies * Umami, also called savoriness, one of the basic tastes detected by the human tongue People * Allan Savory ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cantiq
Yantiq or yantyk (, , ) is a Crimean Tatar turnover. Unlike a cheburek, a yantiq is grilled without oil, not deep-fried. See also * Chebureki References {{Reflist Crimean cuisine Turkish cuisine Intangible Cultural Heritage of Ukraine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
North Macedonia
North Macedonia, officially the Republic of North Macedonia, is a landlocked country in Southeast Europe. It shares land borders with Greece to the south, Albania to the west, Bulgaria to the east, Kosovo to the northwest and Serbia to the north. It constitutes approximately the northern third of the larger geographical Macedonia (region), region of Macedonia. Skopje, the capital and largest city, is home to a quarter of the country's population of over 1.83 million. The majority of the residents are ethnic Macedonians (ethnic group), Macedonians, a South Slavs, South Slavic people. Albanians in North Macedonia, Albanians form a significant minority at around 25%, followed by Turks in North Macedonia, Turks, Romani people in North Macedonia, Roma, Serbs in North Macedonia, Serbs, Bosniaks in North Macedonia, Bosniaks, Aromanians in North Macedonia, Aromanians and a few other minorities. The region's history begins with the Paeonia (kingdom), kingdom of Paeonia. In the la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastırma
Pastirma or Pasterma, also called pastarma, pastırma, pastrma, pastourma,, basdirma, basterma, basturma, or aboukh is a highly seasoned, air-dried cured beef that is found in the cuisines of Albania, Armenia, Azerbaijan, Bosnia and Herzegovina, Romania, Bulgaria, Egypt, Kurdish region, Greece, Cyprus, Iraq, the Levant, North Macedonia, Turkey and Georgia. Etymology and history ''Basturma'' existed in ancient Armenian cuisine, where it was known as ''aboukh (). The word ''abookhd'' (Classical Armenian ''apukht'') was already used in the Armenian translation of the Bible, in the fifth century AD, meaning “salted and dried meat”. According to T. Durham, basturma is of Armenian origin and is still prepared in the Middle East according to old family recipes. ''Pastırma'' is mentioned in Mahmud of Kashgars Diwan Lughat al-Turk and Evliya Çelebis Seyahatname. According to Turkish scholar Biron Kiliç, and other sources, the term is derived from the Turkic noun ''bastırm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
